Anthony Ewell wrote:
> Hi All,
>
> I do not care much for my scrambled eggs: eggs,
> salt, pepper, butter on the pan; beat like heck;
> cook on a low heat; stir occationally.
>
> 1) am I cooking them correctly?, and
> 2) are there any better seasonings to use?
>
> Many thanks,

I'm sure you've gotten a ton of responses, but I'll offer mine:

Put two eggs in a bowl along with either a dollop of either sour cream,
yogurt or 2 tbsp of milk. Whisk together with salt and pepper, but do
*not* "beat like heck"; just whisk enough to break up the yolk and
introduce all of the ingredients together.

Put butter in the skillet over medium heat and let the butter melt. Pour
the egg mixture into the skillet and let it slightly set in the pan.
Then, gently fold it around the pan to let unset parts get to the bottom.

When the eggs look *almost* finished, remove them from the skillet to a
plate. Carry-over heat will finish cooking them. Remember, if they look
cooked in the skillet then they'll be *over*cooked on the plate.

HTH.

--
Darryl L. Pierce >
Visit my webpage: <http://mcpierce.multiply.com>
"By doubting we come to inquiry, through inquiry truth."
- Peter Abelard